Jasmine is, first and foremost, a flower — small, white, and intensely fragrant.
For centuries, its aroma has been captured in tea by allowing tea leaves to absorb the fragrance of fresh blossoms as they open.
That same traditional scenting process can be applied to matcha — not as a flavor added afterward, but as part of how the tea itself is made.
How to Tell Traditional Jasmine Scenting from Artificial Flavoring
Image: Traditionally scented jasmine tea has a soft, natural aroma that carries through each sip, while artificially added jasmine flavor tends to smell stronger and more perfumed upfront but fades quickly.
The difference begins with how the fragrance enters the tea.
As fresh jasmine blossoms open, they release volatile aromatic compounds that the tea naturally absorbs. Traditional producers layer the blossoms directly with the tea, remove them once their fragrance is spent, and repeat the process with fresh flowers to build depth.
Added oils or flavoring often create a sharper, more perfumed aroma that sits above the tea. Fresh-flower scenting produces something softer and more integrated.
We take this traditional approach and apply it to matcha.
How We Process Our Jasmine Matcha
Our jasmine matcha begins with premium high-mountain tea made from select oolong cultivars.
After approximately 21 days of shade-growing, only the top bud and two youngest leaves are hand-picked for their tenderness, smooth texture, and refined flavor.
Before grinding, the tencha undergoes three meticulous rounds of fresh-flower scenting — each with a new batch of jasmine blossoms.
As the flowers open, they release volatile aromatic compounds that the tea naturally absorbs.
After each round, the spent blossoms are carefully removed and replaced with fresh ones, allowing the fragrance to build layer by layer.
Only after the third round is complete is the scented tencha slowly stone-milled on granite into an ultra-fine powder.
The result is unmistakable from the moment you open the bag: a deep, natural jasmine aroma woven into the matcha itself.
No oils. No added flavoring. Just fresh jasmine blossoms, three complete scenting rounds, and time.
Jasmine from the Central Highlands
Our jasmine is sourced locally from Vietnam’s Central Highlands, a region reknowned for flower cultivation.
The conditions here — higher elevation, cooler temperatures, frequent mist, and mineral-rich soil — are ideal for growing aromatic flowers.
The Central Highlands produce jasmine with a clean, bright fragrance — expressive without becoming heavy or perfumed.
Our jasmine and tea come from the same high-mountain region, creating a natural harmony between the flower’s delicate aroma and the tea’s smooth, refined character.
The result is especially important in matcha, where the entire leaf is consumed and nothing is filtered out.
Why It’s Our Bestselling Matcha
Because matcha contains the entire tea leaf, its aroma, flavor, and texture are experienced together. That makes the quality of the jasmine scenting unmistakable.
Three rounds with fresh blossoms create a fragrance that is woven into the tea rather than added on top. The result is creamy, naturally floral, and balanced from the moment you open the bag to the final sip.
It has become our bestseller among longtime jasmine lovers — and even those who never thought they liked jasmine. Once experienced this way, the difference is hard to forget.
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